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Udon Soup with Bok Choy and Poached Egg

Tender-bok choy, a pillowy poached egg, and delicious udon noodles make for a tasty, Japanese-inspired dinner that takes only 15 minutes to prepare! Continue reading to find out how to make this simple Udon soup recipe.



  • 4 to 5 cups low-sodium vegetable or chicken broth
  • 2 star anise pods
  • 1 (3-in) cinnamon stick
  • 2 large eggs
  • 14 oz. udon noodles
  • 4-5 large bok choy leaves, sliced into ribbons
  • 2 medium scallions, thinly sliced
  • 3-4 tbsp. soy sauce


  1. Simmer the broth in a medium saucepan over medium heat. The broth should be 2 inches deep in the pan. Add star anise and cinnamon. Simmer for 5–10 minutes to flavor the broth. Remove the spices with a slotted spoon after cooking.
  2. One by one, crack eggs into measuring cups and add to simmering broth. Cook for 2 minutes. Add noodles and bok choy. Soak noodles and bok choy without breaking eggs by stirring gently. Cook for 2 more minutes until the egg whites are set but the yolks are still loose. If you like set yolks, cook for another minute.
  3. Off heat, gently stir in soy sauce and scallions. Feel free to add more soy sauce. Serve the soup in two bowls immediately.

Source: Punchfork


About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.

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